Fried Rosemary Buffalo Chicken Wings
Elevate your game-day spread or weekend indulgence with these irresistible Fried Rosemary Buffalo Chicken Wings! This flavorful twist on classic buffalo wings features crispy, golden chicken infused with the aromatic essence of fresh rosemary, which is fried in the oil to add a subtle, herbal depth. Coated in a perfectly seasoned flour mixture with a touch of paprika and garlic powder, these wings are fried to crunchy perfection before being tossed in a rich, buttery hot sauce that delivers just the right amount of heat. Garnished with fried rosemary sprigs and a sprinkle of fresh parsley, these wings are as eye-catching as they are delicious. Ready in just 45 minutes, they’re the perfect combination of crispy, savory, and spicy—and guaranteed to be the star of your spread. Serve them with your favorite dipping sauce, celery, and carrot sticks for a crowd-pleasing appetizer or snack!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds chicken wings
- 4 sprigs fresh rosemary
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 eggs
- 1 cup hot sauce
- 4 tablespoons unsalted butter
- 4 cups vegetable oil (for frying)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Rinse the chicken wings and pat them dry with paper towels. Cut the wings into drumettes and wingettes, discarding the wing tips.
In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder.
In a separate bowl, whisk the eggs until well beaten.
Dip each wing into the whisked eggs, then coat it evenly in the flour mixture. Repeat for all wings and set aside on a plate.
Heat the vegetable oil in a large, deep skillet or pot to 375°F (190°C). You can use a thermometer to check the temperature.
While the oil is heating, prepare the buffalo sauce. In a small saucepan, melt the butter over low heat, then stir in the hot sauce. Keep warm and set aside.
Once the oil is hot, add the rosemary sprigs to the oil and fry them for 1-2 minutes to infuse their flavor into the oil. Carefully remove the rosemary and set it aside on a paper towel.
Fry the chicken wings in batches, being careful not to overcrowd the pot. Fry each batch for 8-10 minutes or until golden brown and crispy. Use a slotted spoon to remove the wings, and let them drain on a plate lined with paper towels.
Toss the fried wings in the warm buffalo sauce until they are evenly coated.
Transfer the wings to a serving platter. Garnish with the fried rosemary and fresh parsley, if desired.
Serve immediately with your favorite dipping sauce or a side of celery and carrot sticks.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
